Catering Sous Chef

3 weeks ago

Austin, United States The Peached Tortilla Full time $60,000 - $62,500
The Peached Tortilla is looking for an Sous Chef who will help manage the catering kitchen along side the Executive Chef and Catering Director. Ideally candidate is passionate about food, has a positive attitude and strong leadership qualities.

A successful candidate in this role embodies the following:
  • Costs are managed really well, and extra product or waste re-routed with efficiency, quality, and creativity.
  • You stay calm and handle change well. You can take directions without hesitation, but are also comfortable stepping into the lead when the Executive Chef isn't present. You can even interface with clients and event attendees directly when necessary, comfortable sharing your process.
  • You are a versatile team player, a resource and guide. You maintain a close connection with the Executive Chef and they can rely on you for support. You maintain high standards, but the team enjoys being around you, and you contribute creative ideas in a collaborative way.
The ideal candidate has:
  • 2+ years of sous chef experience; 4+ years of professional cooking experience. Catering, banquet experience is a must, Restaurant experience is helpful, but not a dealbreaker; we don't want you stuck in the old ways of another company.
  • Demonstrated experience of quality and consistency is a major plus.
  • Exceptional organization, communication, and interpersonal skills; a knack for keeping multiple projects in mind, properly and consistently ensuring that key messages cascade across the team and our client base, keeping everyone in the know.
  • Track record of leadership skills and/or team management experience, holding others accountable to goals while working alongside them.
  • Proficient computing skills including Google Drive, Microsoft Office, etc.
  • Passion for good food and drink, events that inspire, and a volition to provide Texas style hospitality every step of the way.
  • Ability to work a flexible schedule that matches the above description, some things including evenings, holidays, and weekends in accordance with business demands.
  • Must have a drivers license and form of transportation.
Job Duties:

Kitchen Management
  • Support the Executive Chef in the kitchen with the prep team. Knowledge of the ingredients and execution of all recipes that are created on all catering menu items according to peached recipes.
  • Manage kitchen and personal organization in such a way as to enable the Catering kitchen to function smoothly and without interruption. Including detailed notes, clear communication, and procedural consistency.
  • Lead by example, always. Maintain standard of excellence as an example to the kitchen staff, including:
  • Timeliness
  • Proper equipment (knives, notebook, pen, etc.)
  • Demonstrating and teaching proper technique
  • Demonstrating and teaching cleanliness & safety standards
  • Meet with Executive Chef on a weekly basis prepared with:
  • Staff updates
  • Operational update from previous week
  • Maintenance & Equipment needs/concerns
Inventory Management
  • Be aware of the regular inventory for all food products & kitchen/catering equipment in the kitchen.
  • Manage and organize all leftovers from recent events, repurposing, freezing, saving, or using what you can.
  • Maintain an accurate and detailed knowledge of all costs & pricing; update cost changes in software & update client prices.
  • Communication with Executive Chef inventory, what is in excess in the freezer, what is ready/seasonal. Weigh in on amounts for menus and ordering a
  • Daily update of inventory spreadsheet with regard to current pricing and all new invoices.
  • Using Bookkeeping Codes on all invoices/receipts & delivering to bookkeeper/office (or forwarding via email) immediately following the event (or as acquired).
Staff Management
  • Prepare and plate tastings ( with Jr. Sous for clients are (essentially like running a tiny restaurant for six people at a time).
  • Perform all prep necessary for upcoming events to run smoothly, in accordance with Executive Chef instructions and event details ( delicate breaking down cases of vegetables, packing and labeling ingredients, loading into coolers, transfers etc.).
  • Lead or assist with kitchen and event staff training as needed.
  • Daily management of staff, including stages.
  • Collaborate with the Executive Chef to evaluate staff performance.
  • Train new staff,students at the kitchen in the methods, goals & operational procedures
  • Provide food education to staff at events about the menu.
  • Maintain healthy, productive, and meaningful relations between the FOH and BOH.
Physical Requirements
  • Ability to safely lift up to 50 lbs and engage in medium work, including being on your feet for a full shift
  • Ability to type and operate necessary equipment, including cutting, peeling, and other duties that require fingering and dexterity
  • Ability to withstand exposure to varying conditions of noise and sound, temperature, and environmental conditions both inside and outside, specifically including heat and cooking over open fire
  • Ability to walk amidst varying terrains and perform onside event duties, climbing stairs and ramps, or occasionally stooping, kneeling, pushing, and pulling to assist with event production needs
What We Offer:
  • Competitive Base Salary $60,000 / total compensation package of $65,200+
  • Profit share bonus system (paid out quarterly, valued at $4,000 annually)
  • 2% IRA savings account bonus valued at $1,200 in the first year
  • Paid Time Off (10 days within the first year)
  • Health, Dental & Vision Insurance after 3 months full time.
  • Free parking, shift meals, employee social events quarterly
  • Paid Time Off and Paid Sick Leave
  • Paid Parental Leave
  • Affordable Mental Health Services


About The Peached Tortilla:

The Peached Tortilla started off as a small, humble food truck outfit in 2010 serving modern Asian comfort food with a Southern twist. We've done a lot of growing since then, expanding into two brick and mortar restaurants, a boutique full-service catering company, a location in the Austin Bergstrom International Airport and a restaurant opening in Cedar Park in 2024. We proudly released our first cookbook in 2019 and we don't plan on stopping there

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